The Ferguson Recipes – Recipes, Plain & Simple
About TFR Readme TFR
About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Caramel Pecan Sauce (Pour-On Version) for Cinnamon Rolls
Caramel Pecan Sauce (Pour-On Version) for Cinnamon Rolls
{Serving suggestion only*}
Click Image to Zoom
Whether you're drizzling it over fresh-from-the-oven cinnamon rolls or sneaking a spoonful straight from the pot (no judgment here), this Caramel Pecan Sauce is the kind of thing that makes people ask for the recipe before they've even finished eating. Rich and buttery with a deep brown sugar sweetness, a silky pour, and the satisfying crunch of chopped pecans, it comes together in just a few minutes on the stovetop — no candy thermometer required. The simple combination of butter, brown sugar, heavy cream, and corn syrup creates a lusciously smooth caramel base, while a splash of vanilla and a pinch of salt bring everything into perfect balance. Serve it warm in a small pitcher and let your guests pour it on themselves — because sometimes the best finishing touch is the one you add yourself. Perfect for holiday brunches, weekend baking projects, or any occasion when your cinnamon rolls deserve a seriously decadent upgrade. - Claude
No Jump Zone
Ingredients
½ cup butter
1 cup brown sugar
⅓ cup heavy cream
¼ cup corn syrup (or maple syrup)
1 tsp vanilla
Pinch of salt
¾ cup chopped pecans
Directions
Melt butter in a saucepan over medium heat.
Add the brown sugar, heavy cream, and corn syrup (or maple syrup).
Simmer for 2 minutes, stirring constantly.
Remove from heat and stir in the vanilla, salt, and chopped pecans.
Serve warm in a small pitcher so guests can pour it themselves.
Servings\Yield
Makes about 2 cups of sauce (approximately 8 servings of ¼ cup each)
Nutrition Facts
Nutrition Per Serving (¼ cup) - Calories: 335; Total Fat: 22g (Saturated Fat: 9g); Cholesterol: 40mg; Sodium: 110mg; Total Carbohydrates: 36g (Dietary Fiber: 1g, Sugars: 34g); Protein: 1g; Calories from Fat: 198 (59%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: caramel, pecan, sauce, cinnamon rolls
🗂️ Categories: 🆕 New Recipes, 🥞 Breakfast & Brunch, 🍨 Desserts, 🍭 Sweet Stuff
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Caramel Pecan Sauce (Pour-On Version) for Cinnamon Rolls was added on May 10, 2026 and last updated on May 10, 2026.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Ratios: From Michael Ruhlman's Ratio
Master the fundamentals of cooking with Michael Ruhlman's legendary ratio system! This comprehensive guide transforms complex recipes into simple mathematical formulas, making everything from bread and pasta to custards and sauces accessible to home cooks. Whether you're crafting perfect pie dough (…
Ratios: From Michael Ruhlman's Ratio
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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